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Roast suckling pig with roast pineapple and baby squid

Ingredients (serves 4)

  • Ribs and piglet leg;
  • 1 piglet leg
  • 1 baby pork rack
  • 50ml of olive oil
  • butter, for greasing
  • sea salt
  • pepper
  • Pork stock;
  • 1.5kg suckling pig bones, chopped
  • 4 large carrots
  • 100g of smoked bacon skin
  • 1 garlic bulb
  • 3 bay leaves
  • 2 1/2 sprigs of fresh rosemary
  • 7g of fresh thyme
  • 1/2 head of celery
  • 3 large onions
  • 3 banana shallots
  • 500g of fresh pineapple, chopped
  • 40g of caster sugar
  • 1/2 bunch of fresh tarragon
  • 1/4 bunch of fresh parsley
  • 250ml of cider vinegar
  • 500ml of cider
  • 500ml of white wine
  • 3l chicken stock
  • 1 tsp sea salt
  • 10g of black peppercorns, crushed
  • 40g of butter
  • 175ml of vegetable oil
  • Confit squid;
  • 1 large squid body, 1 1/2 kg in weight
  • 1 lemon, peel only
  • 10g of lemon thyme
  • 80ml of lemon oil
  • sea salt
  • pepper
  • Pineapple fondant;
  • 1/2 pineapple, small
  • 150ml of water
  • 75g of caster sugar
  • 25ml of lemon juice
  • 1 bay leaf
  • 6 black peppercorns, crushed
  • 2 sprigs of lemon thyme
  • 2 sage leaves
  • Pineapple purée;
  • 1 pineapple
  • 20g of Demerara sugar
  • 10g of sage leaves
  • 50ml of lemon juice
  • 40g of butter
  • 100ml of vegetable oil
  • Sage leaf beignets;
  • 50g of plain flour
  • 25g of cornflour
  • 15g of baking powder
  • 50ml of iced water
  • 4 sage leaves
  • salt
  • vegetable oil, to deep fry
  • Little Gem lettuce;
  • 2 little gem lettuces, halved
  • 4 sprigs of fresh thyme
  • 1 tsp Demerara sugar
  • 30ml of vegetable oil
  • 20g of butter
  • sea salt
  • pepper
  • Sage and pineapple sauce;
  • 100g of pineapple
  • 2 tsp butter
  • 2 sage leaves
  • Demerara sugar
  • pepper
  • To plate;
  • 1 pineapple
  • pepper